Feta, Kale and Quinoa Omelette

Name: Feta, Kale and Quinoa Omelette
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 25 g (1 oz) shaved Parmesan cheese; 50 g (1¾ oz) kale, stems removed and discarded; 30 g (1¼ oz) quinoa; 6 large eggs; 50 g (1¾ oz) feta cheese, roughly crumbled; 2 tbsp rapeseed oil; sea salt and black pepper; sea salt and black pepper; 1 avocado; 60 g (2 oz) mixed salad leaves (we like rocket, baby spinach, watercress and ruby chard); 60 g (2 oz) mixed salad leaves (we like rocket, baby spinach, watercress and ruby chard); 60 g (2 oz) mixed salad leaves (we like rocket, baby spinach, watercress and ruby chard); 60 g (2 oz) mixed salad leaves (we like rocket, baby spinach, watercress and ruby chard); 60 g (2 oz) mixed salad leaves (we like rocket, baby spinach, watercress and ruby chard); a drizzle of extra virgin olive oil; 2 slices good-quality sourdough bread butter, for spreading; Beetroot and Dill Purée

Preparation info

Difficulty
Easy
Ready in
1 hr 15

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

50 g (1¾ oz) kale, stems removed and discarded
30 g (1¼

Europe
United Kingdom
Breakfast
Vegetarian
Brunch
London

Method

Preheat the oven to 160°C fan/180°C/350°F/gas 4.

Bring a pan of water to a rolling boil and add a good pinch of salt. Add the kale leaves and blanch for 1 minute. Remove with a slotted spoon, retaining the cooking water, and plunge into a bowl of iced cold water (this will stop